Recipe Ingredient
- 300g golden syrup
- 3/4 tbsp alkaline water
- 75ml corn oil
- 1 tsp chocolate essence
- 1/2 tsp coffee essence
- Sift twice:
- 375g plain flour
- 25g cocoa powder
- To make egg glaze, mix well and strain:
- 1 egg yolk
- 1/2 tbsp water
- Large pinch of salt
Instructions
- Combine golden syrup, alkaline water and corn oil in a mixing bowl, then set aside for 4-5 hours.
- Blend in essences and fold in sifted dry ingredients. Mix into a dough and set aside again for another 4-5 hours.
- Divide pastry dough into small 45g balls. Flatten dough and wrap durian filling. Dust wooden mould lightly with flour and put in dough-wrapped filling. Knock out and place mooncakes on slightly greased trays.
- Bake in preheated oven at 180°C for 13 minutes. Remove and leave to cool. After a minute, brush with egg glaze and bake for another 5 minutes or till done.
